Easy baklava and other treats from Azerbaijan

January 14, 2009 3 comments

Farida began to cook regularly when, aged 25, she moved to California from her home in Baku, Azerbaijan.

Food is an important part of Azerbaijani culture and Farida found that the best way to eat the delicious Azeri food of her childhood was to cook it herself. Today her online Azerbaijani cookbook is so popular that she is working on a real world cookbook as well.

On her website you can learn to cook traditional food like Pilaff and Baklava as well as Azeri versions of soups, stews, eggs and many more delicious looking meals.

azerbaijan-baklava.jpg
Photo: Easy Baklava from Farida’s Azerbaijani cookbook

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About the author

Lucy (Liz) Chatburn
Lucy is English and first ventured out of the UK she was 19. Since then she has lived in 4 different countries and tried to see as much of the world as possible. She loves learning languages, learning about different cultures and hearing different points of view.
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3 Comments

  • Hello..I have read the writing, its nice but i want to say something cause this also interests me as a Turkish woman :) Turkey and Azerbaijani are fraternal contries..I mean we are very close to each other..But i should say that Pilaf and Baklava’s origin is coming from the Turkey. :) … Bon appetit

  • Hello! …It’s true that Pilaf and Baklava are also Turkish foods. Maybe I should have tried to pick out some dishes that are more distinctively Azerbaijani.
    I have also eaten Pilaf in Uzbekistan (it is called palov) and India. I belive it is eaten in Iran as well. So it is a very international dish!
    Afiyet olsun! And thanks for writing

  • Peter

    Azeris love their baklava and enthusiastically distinguish it from Turkish baklava. I learned this when I bought a box of baklava from a local bakery in Baku to take as a gift to my Azeri office colleagues. They politely ate it and then told me that it was good, almost as good as Azeri baklava! Naturally, I found out which was the Azeri baklava at the bakery and brought it back to the office the next time, to unanimous expressions of pleasure and no further mention of Turkish baklava, nor was any left over. The toasted walnuts are the main difference that I discovered and they make Azeri baklava especially delicious!